Seafood Ceviche

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Recipe for Seafood Ceviche. This appetizer is more like a meal with all the hearty seafood included.

Ingredients

  • 1 pound firm flesh white fish fillets
  • 1/2 pound small raw shrimp
  • 1/2 pound small scallops
  • 1 sweet purple onion, sliced into thin rings
  • 2 green onions, including green parts, chopped
  • 1 large ripe tomato, diced
  • 1 Anaheim or poblano chile, roasted
  • 1 jalapeño chile, seeded and sliced into very thin rings
  • 1/4 cup chopped cilantro
  • 3 tablespoons olive oil
  • 1 tablespoon sugar
  • juice of 4 to 6 limes
  • salt and black pepper to taste
  • crisp lettuce
  • avocado slices for garnish
  • tomato slices for garnish

Directions

  1. Makes About 6 Cups
  2. Cut fish into bite-size chunks. Peel shrimp. Cut scallops in half. Put seafood into a colander and rinse well under cold running water. Pat dry and put into a large bowl. Add remaining ingredients and stir gently. Refrigerate at least 3 to 4 hours before serving. Pile onto bed of lettuce and garnish with avocado and tomato slices.